This is a mango muffin recipe that actually tastes of mango – rarer than you might think! With two big mangoes, the puree flavours the batter and keeps the muffin moist, then lots of chopped mango is stirred in. It domes tall, has a crunchy top and lovely hint of coconut flavour.
Mango muffins
Every mango muffin I’ve tried in the past barely tastes of mango, and that includes my own attempts. You can’t just stir chopped mango into a basic muffin mixture, and one mango isn’t enough for 12 muffins – that’s hardly any mango per muffin!!!
So this year, I set my sights on finally nailing a recipe. With mango puree in the batter and chopped mango stirred in, you will need two BIG ripe mangoes for these muffins. You really need a combination of both puree and mango pieces because there’s only so much puree the batter can take before it turns into bad pudding-like mush (1 cup was the limit). There’s also only so much chopped mango you can add before the muffin starts falling apart (2 cups was the limit).
They dome up beautifully, have a crunchy top, and the inside is soft with – yup, you guessed it – GREAT MANGO FLAVOUR!! I also added coconut flavour into this. Because coconut plus mango just works. 🙂
Ingredients in mango muffins
First, let’s talk mangoes!
Mangoes for muffins
These muffins will only be as good as the mangoes you use. We want sweet and juicy, because the sweetness and moistness of the muffins relies on ripe mangoes.
My favourite is honey gold mangoes (picture above) – richest, sweetest flavour – though R2E2’s are a close second (the giant ones!). Kensington pides and palmer are a little tangier and Keitt’s have a little milder mango flavour. Calypso brings up the rear – they always look the prettiest at grocery stores but they have the least mango flavour. (PS I’m in Australia, these are our most common mango varieties).
Frozen mango can also be used. I’ve included directions in the recipe.
Muffin ingredients
And here’s what you need for the batter.
Plain flour (all-purpose flour) – Not self raising flour which already has baking powder built in. Generally speaking, cakes and muffins don’t rise as nicely and the crumb is not as soft. Better to add your own rising agent.
Baking soda (bi-carbonate) – Speaking of which, this is what we use to make the muffin rise! Baking soda is ~3x stronger than baking powder and I find it works better for these muffins because the batter is a little thicker than usual so it needs a bit of an extra boost to rise nicely.
Vinegar – Acidity that gives the baking soda a kick start on the rising! You can’t taste it at all, it’s just to activate the baking soda. Either vinegar or something else with acidity in it (like yogurt or sour cream) is fairly standard in most of my baking recipes that use baking soda.
Coconut oil – This is the fat I use because it has coconut flavour. Use unrefined coconut oil which has the coconut flavour. Refined is coconut oil with the coconut flavour removed.
Coconut oil is kept in the pantry and has a scoop-able consistency like butter. To use, just melt for 20 seconds in the microwave.
Desiccated coconut – This is also called finely shredded coconut in some countries. Not to be confused with flakes / shavings which are larger. Be sure to use unsweetened, not sweetened.
Sugar – I use white sugar here. I don’t recommend brown sugar because the crumb gets a little too soft and damp. The muffin uses 3/4 cup (150 g) of sugar which works out at 1 tablespoon per muffin, so it’s not too sweet. I initially used 1/2 cup of sugar (100 g) but personally felt the muffin was not quite sweet enough. However, feel free to use the lessor amount if you prefer!
Egg – Use one large egg, 55-60g / 2 oz in the shell. Egg is what holds the crumb of cakes together, but the more you use, the drier a cake will be. I was struggling with a dry crumb for this cake because of the effect of including the mango puree (wet puree = more flour required = drier crumb). In the end, cutting back to just one egg turned out to be the solution!
Vanilla – For flavour.
Salt – Just a pinch, to bring out the other flavours. Standard baking practice these days!
How to make mango muffins
The batter making part is as straightforward as any other muffin – dump and mix, no electric beaters required. The most time will go into chopping the mango. Which I never really consider a chore given how much mango-snacking gets done during the process!
Cutting mango FOR THESE MUFFINS
Use the scrappy bits for the puree, and keep the nice large cheek pieces for dicing.
Cheeks first – Stand the mango upright on the wider side (ie the side that was attached to the tree). Cut the cheek of the mango off each side of the seed, aiming to leave as little flesh as possible on the seed.
Scoop out – Then using a large spoon or scooper (the sharper the edge, the easier it is), scoop the flesh out of the skin. Scrape out any excess flesh from the skin – ideal to use for pureeing!
Remove skin off seed – Cut the skin off the flesh remaining on the seed.
Flesh off seed – Then cut the flesh from around the seed.
For puree – Then puree the mango using a stick blender, or a small food processor. You might struggle with a large food processor, not enough mango.
We need 1 cup of mango puree to mix into the batter. This is 260 grams of mango flesh (9.2 ounces), or 1 1/3 cups of mango chopped into small cubes (once pureed it becomes 1 cup). I measure by weight, and I use the scrappy bits for the puree and keep the cheeks to chop cause it’s easier!
Chopping the mango – We also need chopped mango to stir into the mango. To do this, take a cheek and firstly slice it in half horizontally.
Dice – Then, keeping the two pieces stacked, cut into a grid. If the mango pieces are too large then it can make the muffin fall apart. So chop them fairly small, around 1 cm / 1/3″ or so.
Measure – We need 2 cups of chopped mango. You can either chop then measure out 2 cups, or you can weigh the mango then chop (this is what I do) – you’ll need 370 grams (13 ounces).
Making the muffins
Mango chopping done, this part is super easy!
Spray muffin tin – Spray a 12 hole muffin tin with canola oil, or grease well with butter. I don’t use muffin liners for these muffins because I find you lose too much muffin when you peel the paper off!
Dry – Whisk the Dry ingredients in a bowl (flour, baking soda and salt).
Wet – Then whisk the wet ingredients in a separate bowl (mango puree, sugar, egg, coconut oil, vanilla, vinegar).
Combine – Pour the Dry into the Wet ingredients. Use a rubber spatula to mix until the flour is mostly mixed in but you can still see bits of flour.
Add-ins – Then add the chopped mango and coconut. Mix just until you can no longer see flour.
ℹ️ This batter is thicker than typical muffin batters because the muffin gets a lot of moisture from the mangoes as they bake. Early versions I made with a looser batter resulted in unpleasantly wet muffins!
Fill and sprinkle – Divide the batter between the holes. It can mound up slightly above the hole because the batter is thicker than normal so it won’t spill over when it bakes. Sprinkle with the demerara sugar. Full coverage and the more generous the better, for a crunchier top!
Bake – Put the muffins into the oven preheated to 220°C/425°F (200°C fan-forced). Then immediately turn the oven DOWN to 200°C/390°F (180°C fan). Then bake for 24 minutes, or until the top is golden and crisp, and a skewer inserted into the middle comes out clean.
ℹ️ The initial high heat gives the muffins a kick start to rise, but then lowering the heat slightly allows them to cook through evenly. Early versions baked for the whole time at the higher temperature were too dry on the outside, though I loved that the top was extra golden and crispy!
Cool for 10 minutes in the muffin tin. Then transfer to a cooling rack and cool for at least another 10 minutes before grabbing one!
So there you have it. Finally made a mango muffins recipe I was happy with! It was strangely more difficult than I expected. I really thought it would be as easy as switching the apple in my Apple Muffins with mango.
But it seems not. Not if you want muffins with actual mango flavour.
I hope you love these as much as I do. – Nagi x
Watch how to make it
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Mango muffins
Ingredients
Dry ingredients:
- 2 1/4 cups plain flour (all-purpose flour)
- 1 1/4 tsp baking soda (bi-carbonate soda), sifted if lumpy (Note 1)
- Pinch of salt
Wet ingredients:
- 1/3 cup unrefined coconut oil (or unsalted butter), melted and slightly cooled (Note 2)
- 1 large egg (55 – 60g/2 oz each in shell)
- 1 tsp white vinegar (Note 1)
- 3/4 cup white sugar (can reduce to 1/2 cup but no less)
- 1 tsp vanilla extract
- 1 cup (260g) mango puréed mango (1 1/3 cups small chopped mango reduces to 1 cup once pureed, Note 3), room temp
Add-ins:
- 2 cups (370g) chopped mango , small, 8mm to 1 cm max, room temp (Note 3)
- 1/2 cup desiccated coconut , unsweetened (finely shredded coconut)
Crunchy topping:
- 2 tbsp demerara sugar (Note 4)
Instructions
- Preheat oven to 220°C/425°F (200°C fan-forced). Spray a muffin tin with canola oil or grease well with butter. (Note 5)
- Batter – Whisk Dry ingredients in a medium bowl. Whisk all the Wet ingredients well in a separate large bowl until smooth. Pour the Dry ingredients into the Wet ingredients. Use a rubber spatula to mix together until the flour is almost incorporated.
- Add-ins – Add the chopped mango and coconut, then mix until you no longer see flour – stop mixing, even if there are a few flour lumps, else the muffin will be dry and tough. The mixture will be thicker than typical muffin batters because it gets a lot of moisture from the mangoes as it bakes.
- Crunchy top – Divide between muffin holes, it should be slightly mounded (as pictured in post). Sprinkle the top of each with 1/2 teaspoon of Demerara sugar.
- Bake – Place in the oven. Immediately turn the oven down to 200°C/390°F (180°C fan). Bake for 24 minutes or until the surface is golden and crunchy, and a skewer inserted into the middle comes out clean.
- Cool – Leave in the muffin tin for 10 minutes then transfer onto a cooling rack. Cool for at least another 10 minutes before grabbing one!
Recipe Notes:
Nutrition Information:
Mango madness
Life of Dozer
He always gets the seed*. 😇
* Supervised. He’s only allowed to nibble the flesh off, as you’ll see in today’s recipe video. I don’t let him eat the seed.
Nagi, I need to take breakfast breads to a destination family vacation. Could I use this recipe to make a loaf pan of mango bread? Bread would be easily to transport.
Soo… I made this with mashed banana and chopped banana/blueberry instead, and that turned out 5 stars 😁
I needed this the other week when I used your apple muffin recipe to use up some apricots (turned out a fraction too moist). I bet this recipe would have been perfect! One day I might try it with mangoes too 🙂
Wow! They worked out using mashed banana?? That’s so great to know Kathy! I was actually thinking about trying this with other fruit that can be pureed / mashed like peaches! N x
I might be slightly obsessed with this recipe! Today’s version had 3 pureed bananas from the freezer with 2 punnets of chopped strawberries. That’s a lot of fruit in 12 muffins! I used only half a cup of sugar (minimum recommended) and no coconut. Love, love, love.
Finally! I made recipe exactly as written. So pretty, and a lovely delicate flavour 🥭🙂
Ooooh I really hope you do try with other fruit! I’m allergic to mango, and I would love a peach or apricot variant!
Love your recipes!
I can’t use coconut what else could I use instead
These are really good! I improvised by using coconut extract w/refined coconut oil and canned mango bits, since I didn’t have fresh. I also had to use mashed banana w/applesauce for the pureed mango & coconut sugar for the top! Even w/all that…..super yummy! Thanks Nagi ( :
Keen to make these for my mango-obsessed kids, but our mango options in NZ are woeful and Aussie mangoes are almost $8 each! Do you think you could use the canned mango puree (kind that’s sold for lassi) instead of the fresh mango pulp? Thanks heaps!
Hi Sarah! As long as it’s pure mango and not with added sugar syrup then it should be fine (the syrup thins it out and also makes it much sweeter) – N x
Thanks!
I was wondering about canned puree too. Did you try it Sarah?
I made it with canned mango puree and frozen mango pieces and the muffins are delicious. The can of puree was enormous so I froze the rest in 1 c. quantities for future batches of the muffins
Omg, Nagi you’ve done it again. I type this as I’m sampling batter from my spatula while the muffins bake and it’s already tasting brilliant. I used a generous 1/3 cup of batter per muffin as I just couldn’t be bothered digging out and greasing a second muffin tin, so I’ll be giving them an extra 4-6 minutes on the cool side of the oven before pulling them. Thanks for yet another cracker of a recipe!
I hope they turned out great Katie!! N xx
Looks delicious! I cracked up seeing Dozer going “mango” with the mango seed. I had a chihuahua, Gabby, who loved mango. Whenever I would cut one up, he’d come running, and wait for his treat of a couple of pieces. To this day when I cut one up, I look for him and remember how excited he would be! 😆
I love that memory of Gabby 🙂 Thanks for sharing! N x
Very nice recipe chef 👍👌👏. I made them this morning 😋. Thank you for your effort and A HAPPY NEW YEAR 2024 TO YOU YOUR FAMILY AND THE CREW FOR THERE FANTASTIC JOB A BIG Hug TO DOZER🐶 🥩😊 not a mango 🤗🌞😎
Wow that’s fast Jasson! I’m so glad you enjoyed it. Happy New year to you too!! N xx
G’day Nagi
OK you’ve been told a zillion times about the typos BUT I wanted to say a HUGE thank you for a mango & coconut recipe. Hand in glove 😉. I’ll get a couple of mangoes when I’m in town tomorrow. Can’t wait. Thanks so much & look after yourself! x
Awww thanks Gypsy!! I’m actually thankful I have such a great community to pick up my typos 🙂 I proof read, but I’m still human! N xx
Hey Nagi I love it babes!.. I’m not being nasty at all when I say this.. you seem maybe a little bit burned out love. Saying that out of love sweetheart. Don’t put too much pressure on yourself yeah! You have so much going on and it’s okay to take some time for yourself xxxxo
I am a bit Ash! It’s been a busy month, but I really, REALLY wanted to get this out during the height of mango season. Taking it slower next week! – N x
Can the mango muffin be made using almond flour?
I’m sorry Burgan, I haven’t tried! N x
Hi Nagi,
Just a quick one. Just to let you know how much you are appreciated. Love your recipes and sense of humour. I have been cooking with your recipes for such a long time. Love your hints and I thought I was intelligent……..Nah!you ‘ve got this lady!
Awww thanks Kris! What a lovely message to read on a sunny Sydney Sunday morning – N x
Good too see you back Nagi and Dozer, well half of him with the naughty end in the cupboard haha. We have a Kensington Pride tree here and is loaded, this will be on the “to do” list for sure . At the risk of being a pain, umm , you don’t have a Mango Chutney recipe by any chance? Cheers and hugs , Gazza
You have a mango tree?? *She says, jealously*
Oooh, me too. A mango chutney would make a great gift for someone at this time of the year. Sorry Nagi, but I guess like many others, I’ve come to expect that you can just whip up anything that my heart desires!
Guess what. I DON’T HAVE A MANGO CHUTNEY RECIPE!! I’d have to create one 🙂 N x
Well given just how many amazing recipes you HAVE created for us all, I think that I can get by without having a mango chutney recipe!😂 Thank you for sharing your terrific recipes with us, and I hope that 2024 will see even more of your dreams (including finding the perfect home for you and Dozer), come true.💖
Hi Nagi, this mango muffin recipe looks fabulous! Can the cooked muffins be frozen?
Yes! Absolutely, let me update the storage notes – N x
Thanks for the reply. I have just made these and it will be fantastic to be able to have them in the freezer for whenever the urge to splurge hits! They are very yummy. I thought my muffin tins were full size but perhaps they are not, as I have made a dozen and still have plenty of mixture left.
This too is an important question for me as I’m the only person who’ll be eating these wonderfully sounding muffins.😋
Oops, make that wonderful looking muffins!🙄
Hi nagi how would you do this gluten free? Would it work to just directly sub out the all purpose flour with all gluten free flour?
I’m sorry Penni, I haven’t tried a GF version of this. It’s a thicker batter than usual so just a bit concerned whether it would rise enough! N x
Ooooh you got me at mango Nagi! These are awesome….so much flavour!!! I have a similar muffin recipe but with the addition of lemon myrtle, macadamia nuts and white chocolate bits…..but….they are for another day. So many muffins, so little time! Love you Nagi.
WOW!! What a combo 🙂 I love lemon myrtle. Nothing else like it, right??
Should “Unrefined is coconut oil with the coconut flavour removed” be “Refined…”?
YES! Thanks John. All fixed now! N x
Hi Nagi, can i use olive oil instead of coconut oil or melted butter?
You sure can! Olive oil though, not extra virgin 🙂 N x
Curious to know if this could work for other stone fruits? Daughter claims to be allergic to mangoes. (She just doesn’t like them)
Hi Belinda! in theory yes, in practice, I’d have to try to check for flavour. Thing with mango is that it’s one of the strongest tasting fruit so you get a good amount of flavour into the muffin from the puree. Not sure peaches (as an example) will deliver the same amount of flavour – N x
Oh nooo, I was super pumped for these because I love mango but the coconut is a deal breaker. If I sub coconut oil for butter and leave out the dessicated coconut should I replace it with something else or just omit it?
Hi Emi! Just leave the coconut out and switch the oil for butter. 🙂 That’s actually how I made it the first time and it was nice, but I love coconut so I added it! N x
We have the same question – intollerant to coconut unfortunately 😔
Hi Rosalie! Just leave the coconut out and use butter instead of coconut oil – N x
Re coconut oil , we should be using unrefined.? Recipe says ” Be sure to get unrefined (coconut flavour) – not unrefined (coconut flavour removed)”
Sorry Roslyn! Fixed – Unrefined = coconut flavour still in. Refined = coconut flavour removed! We want coconut flavour IN! N x
Hi Nagi! These look amazing. Mango is so hard to cook and not lose its flavour. Can’t wait to try these. In Canada, I’d choose Ataulfo mangoes rather than red mangoes (more flavour in the former).
Note 2 is apparently supposed to be about white vinegar, which I would guess is to maintain mango flavour (clever chemistry trick!) BUT it’s actually about coconut oil. On that note, you note that unrefined should be used for flavour but unrefined has flavour removed. A bit of a typo. Unrefined has coconut flavour but refined doesn’t 😉. I fixed that in my recipe app but I remain curious about the vinegar.
Thanks for any clarifications. P.S. Love your recipes, your style, Dozer (retriever lover myself) and your philanthropy!
YIKES! Thanks Carolyn, fixed. Unrefined = coconut flavour still in. Refined = coconut flavour removed! We want coconut flavour IN! N x